HKC 5.18: PEAS AND TOMATOES WITH CASEIN

Let curd hang 3-4 hours and reserve 1 cup whey. Make casein balls. (see Curd). Let hang 6-8 hours. Remove from muslin and knead on a smooth surface until curd is smooth and oily. Pinch off bits of curd and roll into little balls. Use corn starch on hands to prevent sticking. Deep-fry balls in ghee using medium-low heat until golden. Stir for even frying. Remove and drain.

Casein:) Set aside. In a frying pan heat ghee and add all the spices except salt. Heat for a minute or two, then add the tomatoes. When the tomatoes cook down a little, add the peas and whey and salt. Lower flame and cook until peas are tender. Add the fried casein balls and simmer about 15 minutes. This is a very rich and tangy vegetable, especially good for festive celebrations.